Yield: 8 Servings
|8||Poblano peppers; fresh|
|16 ounces||Chihuahua; or other white cheese|
|16 ounces||Puff pastry sheets|
|1||Egg; lightly beaten|
WHOLE GREEN CHILES - Poblano or other mild pepper, about 7 inches (18cm) long, roasted or grilled and softened in a bag, seeded and peeled (or substitute canned). CHIHUAHUA, Monterey Jack, or other mild white Cheddar cheese, shredded. PUFF PASTRY, ready-made phyllo leaves, or the 10x14" sheet; the kind you can stack or roll to a ⅛-inch thickness.
Stuff chiles with cheese and close the seam by overlapping the sides slightly.
Roll out the pastry to a thickness of about ⅛-inch (3 mm). Place a chile seam side down, onto the pastry and cut around it with a sharp knif, allowing enough pastry to completely wrap the chile.
Wrap the hile, sealing the pastry edges with water. Repeat with remaining chiles. Place on greased cookie sheet, seam side down, and allow to rest for about 30 minutes.
Preheat oven 400F/200C/Gas 6. Brush pastry with egg and bake for 20 minutes. Reduce heat to 350F/180C/Gas 4 and make another 10 minutes or until the pastry is golden grown. Serve with a fresh tomato salsa. About 570 each (65% cff)
"Chiles Poblanos Rellenos de Queso y Envueltos en Pasta Hojadrada" in The Mexican Gourmet by Maria Dolores Torres Yzabal and Shelton Wiseman (1995) Thunder Bay Press ISBN 1571450572. kitpatH Oc 97 Recipe by: Mexican Gourmet (19) Posted to MC-Recipe Digest V1 #861 by KitPATh <phannema@...> on Oct 23, 1997